The Best Crispy Roasted Cauliflower Recipe
This recipe for The Best Roasted Cauliflower delivers irresistibly crispy and flavorful florets. Roasted with garlic, smoked paprika, and a touch of parmesan, this side dish is elevated with a garlic butter finish and fresh lemon juice for brightness. Perfectly tender on the inside and golden on the outside, this cauliflower makes a healthy, delicious addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head cauliflower, about 7-8 cups, cut into florets
- 3 tablespoons light olive oil (or any oil with a high smoke point)
- 2-3 cloves garlic, smashed, for roasting pan
- 1 teaspoon kosher salt (use half if using table salt)
- 1 teaspoon garlic granules or powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly cracked pepper
Garlic Butter Topping
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 1/2 lemon, juiced
Finishing Touches
- 1/4 cup parmesan cheese, to taste
- 2 tablespoons parsley, finely chopped (optional)
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 425°F (220°C). Cut the large cauliflower head into evenly sized florets to ensure uniform cooking.
- Season the cauliflower: In a large mixing bowl, toss the cauliflower florets with 3 tablespoons of light olive oil, 1 teaspoon of kosher salt, 1 teaspoon garlic granules, 1/4 teaspoon smoked paprika, and freshly cracked pepper until well-coated.
- Prepare the roasting pan: Scatter the 2-3 smashed garlic cloves on the bottom of a large roasting pan or baking sheet to infuse the cauliflower with a subtle garlic aroma during roasting.
- Roast the cauliflower: Spread the seasoned cauliflower florets in a single layer on top of the garlic cloves in the roasting pan. Roast in the preheated oven for 25-30 minutes, flipping or stirring halfway through, until the cauliflower is tender and beautifully golden with crispy edges.
- Make garlic butter sauce: While the cauliflower is roasting, melt 2 tablespoons of butter in a small skillet over medium heat. Add 2 smashed garlic cloves and cook for 1-2 minutes until fragrant and lightly golden. Remove the garlic pieces and stir in the juice of half a lemon.
- Finish the dish: Once the cauliflower is roasted, transfer it to a serving dish. Drizzle the garlic butter sauce over the hot cauliflower. Sprinkle with 1/4 cup parmesan cheese and optional 2 tablespoons chopped parsley for freshness. Toss gently to coat and serve immediately.
Notes
- Use a high smoke point oil such as avocado or canola if you don’t have light olive oil.
- For a vegan version, substitute butter with a plant-based alternative and omit parmesan or use a vegan cheese.
- Make sure to cut cauliflower into similar-sized florets for even roasting.
- Flipping the florets halfway ensures they brown evenly and develop a crispy texture.
- Adding lemon juice brightens the roasted flavors and balances richness from butter and cheese.